Lentil and Apple Salad

By Meister
January 9, 2011
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Lentil and Apple Salad

Author Notes: Apples are among my very favorite foods, and I love them as the sweet, crisp edge in an otherwise savory dish -- the combo here allows the spices to really pop. This lovely, simple salad works served warm, just after the lentils are cooked, or at room temperature -- let the lentils cool in the fridge or on the counter before mixing in the apples and lemon juice.Meister

Serves: 4

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne (optional)
  • salt to taste
  • 1 cup green or brown lentils
  • 2 cups water
  • 1 red onion, thinly sliced
  • 2 tart red apples, diced (Braeburn or Cameos work well)
  • juice of one lemon
  1. In a medium pot, heat the olive oil over medium heat; add garlic and cook until soft, but not brown (2-3 minutes).
  2. Stir in spices and lentils and mix together well. Cook until fragrant (2 minutes).
  3. Add water and bring mixture to a boil; reduce heat, cover and simmer until lentils are soft and the water is absorbed (25–35 minutes).
  4. In a large bowl, combine lentils, red onion slices, apples, and lemon juice. Serve warm or at room temperature (for the latter, let the lentil-onion mixture cool for 30 minutes before adding the apples and lemon juice).

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